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Tapioca Melon Dessert Soup

A delightful concoction of chewy tapioca pearls, sweet melon, and rich coconut broth, perfect for hot summer days.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Southeast Asian, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Broth
  • 3/4 cup coconut water Ensure it’s pure and fresh.
  • 1/3 cup coconut milk Use full-fat for richer flavor.
  • 1/3 cup whole milk Can substitute with almond milk.
  • 3 tablespoons sugar Adjust sweetness based on melon.
  • 5 inches pandan leaf Optional, for aromatic flavor.
For the Soup
  • 1/3 cup small tapioca pearls Best sourced from an Asian grocery store.
  • 1/2 piece sweet melon Cantaloupe or honeydew recommended.

Method
 

Make the Broth
  1. In a medium-sized pot, combine coconut water, coconut milk, whole milk, sugar, and pandan leaf. Bring to a gentle boil, stirring to dissolve sugar.
  2. Remove from heat. Let it cool until lukewarm, then refrigerate until cold (about 30 minutes).
Scoop the Melon
  1. Use a small melon baller or dice the melon into 1-centimeter cubes. Chill in the fridge.
Cook the Tapioca Pearls
  1. In a large saucepan, bring 6 cups of water to a full boil. Gradually add tapioca pearls, stirring gently.
  2. Boil for about 12 minutes. Once cooked, rinse them in cold water to stop cooking.
To Serve
  1. Divide chilled tapioca pearls into bowls, add melon balls, and ladle over the cold broth. Serve in clear bowls.

Notes

Best enjoyed fresh but can be stored for up to 3 days. Keep broth and pearls separate until serving.